arkua

The specialty of arkua, where Japanese ingredients and French traditions are harmoniously fused. Ayu-uruka (Salted Ayu) is used instead of anchovies, and the bones are delicately prepared. Feel free to enjoy it with your hands; no need to worry about manners, and savor it from head to tail.

The course starts with a classic finger food appetizer that you can enjoy casually. The photo shows locally caught seafood and asparagus paste served on the crispy tart dough. The balance of flavors and the contrast in textures are excellent.

The meat dishes feature a variety of ingredients, including brand beef from Miyagi and the classic pigeon meat often used in French cuisine. The photo shows flavorful roasted venison. It is beautifully finished with a rosy color, accompanied by red and yellow beets for an added touch of color.

11 to 13 items

6 to 8 dishes

4 to 5 items

*A separate 10% service charge will be charged.

A specialty of [arkua] that combines Japanese ingredients with traditional French cuisine. Sweetfish Uruka is used instead of anchovies, and the meat is cut into bones and delicately prepared. Eat it whole, head and all, with your fingers, without worrying about manners.

The appetizer that opens the course is typically a light finger food. On this day, it was a paste of locally caught seafood and asparagus served with a crispy tart crust. The balance of flavors and contrast of textures was excellent.

A variety of meat dishes will be served, including Miyagi Prefecture's famous brand beef and pigeon meat, a staple in French cuisine. On this day, nutritious venison will be roasted. This beautiful rosy-colored dish will be accented with red and yellow beets.